The French cook.: Prescribing the way of making ready of all sorts of meats, fish and flesh, with the proper sauces, either to procure appetite, or to advance the power of digestion. Also the preparation of all herbs and fruits, so as their naturall crudities are by art opposed; with the whole skil of pastry-work. Together with a treatise of conserves, both dry and liquid, a la mode de France. With an alphabeticall table explaining the hard words, and other usefull tables. / Written in French by Monsieur De La Varenne, clerk of the kitchin to the Lord Marquesse of Uxelles, and now Englished by I.D.G.

A Method how to make in Lent the broths of Fish, of Pease, of Herbs, and of Almonds.

Broth of fish.

MAke your broth with half water and half of pease broth, take the bones of Carp, or of other fish, with an onion sticked with cloves, a bundle of herbs, and some salt, seeth all well together, with crums of bread, and some butter; then strain it, and use it for such broth as you will, except that of herbs, the pease broth and many potages which are with∣out fish.

You may use it for the potage of Crawfish, boyling it a while with the shels of your Crawfish stamped, and strained through a lin∣nen cloath, by the means whereof your broth will become red; afterwards strain all, season it, and take it up, and stove it.

Pease broth.

For to make pease broath clear, and that it be good, steep your pease from one day to the next, after you have clensed them well; then seeth them with river or fountain water lukewarm; when they are almost enough, take out your pease broth, and use it for what you will.

You will finde the broth of herbs in the po∣tages for lean dayes.

Broth of Almonds.

Peel well your Almonds in very warm wa∣ter, and stamp them in a mortar, and as you stamp them, besprinkle them with fresh water; after they are well stamped, put them with fish broth, and crums of bread, then boyl all with salt, butter, an onion sticked, and le∣mon peele, whereof the upper skin to be taken off; after it is sod, passe it through a strainer, and put it into a pot untill you have use for it.

For to make Almond broth with milk, peel well your Almonds; stamp them, and in stamping of them, from time to time be∣sprinkle them with milk; when they are well stamped, put them with very fresh butter, crums of bread, salt, a little clove, and a little cinnamon, boyl all a little while, and then passe it through the strainer; when you are ready to serve, boyl it with sugar, and serve.

All the Lent Potages are made and season∣ed as those for the lean dayes, but that you put no eggs in them; but in some you mixe some pease broth; in others which you will serve white, or marbled, you put some broth of Almonds; stove and garnish them as the others.